Ricotta Cookies With Brown Butter Icing
These ricotta cookies are iced with a brown butter icing. It just takes a few minutes to make the icing, and the flavor is amazing.
by Diana Rattray
These soft, delicious ricotta cookies are iced with a brown butter icing. It just takes a few minutes to make the icing, and the flavor is well worth it!
Why Ricotta?
Ricotta cheese is usually found in savory dishes, but it’s also an excellent addition to sweet baked goods. The ricotta gives cookies a tender, soft texture.
These Italian ricotta cookies are perfect for holidays, or you might like these brown butter chocolate chip cookies.
How To Store These Cookies
- Store the cookies at room temperature in an airtight container for up to 3 or refrigerate them for up to 1 week.
- To freeze the iced cookies, let them cool and dry completely. Transfer them to a freezer container, separating layers with parchment or waxed paper. Label the container with the name and date and freeze for up to 3 months.
Ricotta Cookies With Brown Butter Icing
These ricotta cookies are iced with a brown butter icing. It just takes a few minutes to make the icing, and the flavor is amazing.
Ingredients
- 2 cups flour, 9 ounces
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick, 4 ounces unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup ricotta cheese
Brown Butter Icing
- 6 tablespoons unsalted butter
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk, or more, as needed
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or lightly grease it.
- Measure the flour, baking powder, and soda; stir and set aside.
- In a mixing bowl with an electric mixer, beat the 4 ounces of butter and sugar until light and fluffy.
- Beat the egg, 1 teaspoon of vanilla, and almond extract, if using, into the creamed mixture until well blended. Stir in the ricotta cheese and the flour mixture. Beat until blended.
- Drop the dough onto the baking sheet with a small cookie scoop or teaspoon.
- Bake the cookies for 10 to 12 minutes, or until set and lightly browned on the bottoms.
- Meanwhile, melt 6 tablespoons of unsalted butter over medium heat. Cook, stirring constantly, until you see that the sediment is browning. Take care that it doesn’t get too dark and burn.
- When the sediment is a medium golden brown, remove it from the heat and stir in the confectioners’ sugar, vanilla, and 1 1/2 tablespoons of milk. Add a little more milk if too thick.
- Spoon about 1 teaspoon of the icing on each warm cookie. If the icing becomes too thick, reheat over low heat until you have a good consistency for drizzling.
Tried this recipe?Let us know how it was!
